October 9, 2011

Thai Red Pork Curry

My husband and I are not routine pork eaters but a tempting deal at Whole Foods was too much to resist and we ended up buying a lot !! I did not want to cook all of it the Indian way so tried a recipe that I had noted down from a Thai recipe book borrowed from library quite a while back. It did not need any prior marinating, which is always an added bonus for any recipe and it did come out really well.


1.    Pork (~ 1lb) sliced into medium pieces
2.     Grated Ginger (1 tbsp)
3.     Red curry paste (3tbsp); readily available in any Oriental / International  grocery store
4.     Lime leaves; I had used lime juice instead which worked fine
5.     Fish sauce (2tbsp) ; optional . I skipped it !
6.     Coconut milk (400mL/14floz)
7.     Sugar (2tbsp)
8.     Basil leaves
9.     Vegetable oil

  • Add vegetable oil in a large frying pan (I always feel choosing the correct vessel to cook is a key to a satisfactory cooking session !!).
  • Add red curry paste and stir for ~ 30 seconds.
  • Add pork slices and stir fry for about 1 minute  or until coated well with curry paste.
  •  Add ginger and stir fry for 10 seconds and set aside pork
  • In same pan, stir in coconut milk, fish sauce, lime leaves and sugar. Bring this to boil and let simmer for 3-5 mins.
  • Return the pork to this sauce and simmer for ~10 mins.
  • Toss in the basil and give it a final stir.
The dish goes very well with sticky jasmine rice but plain rice should be good too !! Wish had taken pics while cooking ..will be more organized the next time !

Ajanta from Amherst.

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